How to make it

  • Meatballs
  • Heat ½oz butter in a large frying pan and fry the onion on a low medium heat, stirring occasionally, for some 5 minutes or so to soften a bit then transfer them to a large bowl;
  • Let cool;
  • Mix in thoroughly the garlic, cream, milk, egg yoke, spices and breadcrumbs;
  • Add the mince and parsley, season with salt & pepper and thoroughly mix everything together;
  • Roll the mixture into small balls, place them on a tray and chill in the fridge for an hour or so;
  • Heat the oil and remaining butter in the same pan, add the meatballs and fry, turning occasionally, on a medium heat until browned and just cooked through with juices clear;
  • Note: Do NOT crowd the pan - cook the meatballs in batches if required
  • Transfer to a warm plate and cover with foil.
  • Cream Sauce
  • Add the butter to the juices in the pan and heat gently to melt;
  • Whisk in the flour until it dissolves - No Lumps - and turns brown in colour;
  • Pour in the stock, crème fraiche, Worcestershire sauce and mustard;
  • Mix everything together well, bring to a simmer and season to taste with salt and pepper;
  • Continue to stir and simmer over a low heat to reduce the liquid and thicken the sauce to the consistency desired;
  • Return the meatballs to the pan and gently warm everything through;
  • Serve with Mashed/Boiled/Sautéed Potatoes - Pasta of Choice - Basmati Rice - Egg Noodles

Reviews & Comments 13

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes